Sanjori Bread Recipe (Maharashtrian Sweet Flatbread Stuffed with Halwa)
Introduction
Sanjori Bread is a traditional Maharashtrian dessert flatbread filled with a delectable halwa or sheera. It shares similarities with Puran Poli or Obbattu, where the outer dough is made of flour, and the stuffing is sweet and indulgent. This recipe for Sanjori Bread, however, brings a wholesome twist to the classic, as it uses broken wheat (dalia) in place of rava and jaggery instead of sugar, making it a perfect balance of indulgence and nutrition. For an added crunch, you can incorporate coarsely ground almonds, cashews, or pistachios into the sheera for extra texture and flavor. This recipe is a great way to enjoy a deliciously unique dessert that is both rich and healthy.
Cuisine: Maharashtrian
Course: Dessert
Diet: Vegetarian
Ingredients
For the Sanjori Bread Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 1/2 cups |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Water | As needed to knead |
For the Halwa Filling:
| Ingredient | Quantity |
|---|---|
| Broken Wheat (Dalia/ Godumai Rava) | 3/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Jaggery (powdered) | 1/2 cup |
| Milk | 1 cup |
| Water | 1 1/2 cups |
| Ghee | 1 tablespoon |
Preparation Time
- Prep Time: 40 minutes
- Cook Time: 60 minutes
Instructions
-
Prepare the Dough:
- Begin by sieving the whole wheat flour and salt into a large mixing bowl.
- Add the ghee to the flour mixture. Use your fingers to crumble and mix the ghee into the flour until the mixture resembles breadcrumbs.
- Gradually add water, little by little, kneading to form a smooth dough. The consistency should be soft and pliable.
- Once the dough is ready, cover the bowl with a damp cloth and set it aside to rest for 30 minutes.
-
Prepare the Halwa (Sheera):
- In a heavy-bottomed kadai (wok), heat the ghee over a medium flame. Once the ghee is hot, add the broken wheat (dalia) and roast it on low-medium heat. Stir constantly until the rava turns golden brown and emits a pleasant aroma.
- Once the rava is roasted, lower the heat and gradually add the water to the pan, stirring continuously to avoid lumps.
- Add the milk and stir again, letting the mixture cook on low heat until the rava absorbs the liquid and forms a thick, smooth consistency.
- When the mixture thickens and the rava is fully cooked, add the cardamom powder and powdered jaggery. Mix well to combine all the ingredients.
- Continue cooking the sheera until it reaches a dry consistency and starts pulling away from the sides of the pan, leaving a clean surface.
- Remove from heat and allow the sheera to cool completely. Once cooled, divide the mixture into lemon-sized balls.
-
Assemble the Sanjori Bread:
- After the dough has rested, divide it into portions (the same number as the sheera balls).
- Grease a plastic sheet or banana leaf with a little oil to prevent sticking.
- Take a portion of dough and flatten it into a small disc, roughly 3 inches in diameter, using your fingers.
- Place a ball of the prepared sheera in the center of the disc.
- Gently fold the edges of the dough over the filling to enclose it completely, forming a sealed ball of dough.
- Carefully press the dough ball onto the greased plastic sheet or banana leaf to form a wider, thinner disc (called a “poli”). The thickness of the poli should be just rightβnot too thick to overwhelm the filling, and not too thin to make it fragile.
-
Cook the Sanjori Bread:
- Heat a tava or skillet over medium heat. Lightly grease it with a kitchen towel dabbed in ghee.
- Once the skillet is hot, place the prepared poli onto it. Let it cook on one side until bubbles begin to form on the surface.
- Apply ghee or oil over the top of the poli, and flip it over to cook the other side. Continue cooking, turning the poli occasionally, until both sides are evenly browned and crisp.
- Repeat the process for all the remaining dough and sheera portions.
-
Serving:
- Once all the Sanjori Breads are cooked, allow them to cool slightly before serving.
- These can be stored in an airtight container. If you’re planning to serve them on the same day, they can be kept at room temperature.
- If you’re preparing in advance, refrigerate the Sanjori Bread. Before serving, allow them to come to room temperature and then reheat them in a microwave or on a warm skillet. Serve with a generous drizzle of ghee for an extra indulgent touch.
Tips and Variations:
- Add Nuts: For extra texture and flavor, you can add semi-ground almonds, cashews, or pistachios to the sheera filling.
- Alternative Fillings: While the traditional filling is sheera, you can experiment with other sweet fillings like coconut and jaggery or even a mix of dried fruits and nuts for a more festive variation.
- Ghee for Richness: Sanjori Bread is best enjoyed with a little extra ghee on top, which adds richness and enhances the flavors.
This Maharashtrian sweet flatbread recipe, with its rich halwa filling and soft dough, makes for an irresistible treat that is both comforting and nutritious. Whether enjoyed during festive occasions or as a special dessert, Sanjori Bread brings a touch of tradition to your table, offering a perfect balance of sweetness, crunch, and wholesomeness.
